Ironically, I chose this for my challenge ingredient because I had made some really good cookies a few weeks ago, an ingredient of which is corn flakes, and I had the rest of the box leftover, and in need of using up (since I don't like this particular cereal for breakfast). Well, my husband finished the box off this week. (Side note: if you're going to make the cookies I linked to, only make 1/2 a recipe of the frosting. Or double the cookies.)
Corn flakes cereal has a mildly amusing history to it. Read on:
[Source: Corn Flakes History]
The [Kellogg] brothers invented many foods that were made from grains, including a coffee substitute and a type of granola, which they forced through rollers and rolled into long sheets of dough. One day, after cooking some wheat, the men were called away. When they finally returned, the wheat had become stale. They decided to force the tempered grain through the rollers anyway.
Surprisingly, the grain did not come out in long sheets of dough. Instead each wheat berry was flattened and came out as a thin flake. The brothers baked the flakes and were delighted with their new invention. They realized they had discovered a new and delicious cereal, but they had no way of knowing they had accidentally invented a whole new industry. Will Keith Kellogg eventually opened his own cereal business, and its most famous product is still sold today.
Corn flakes can be used in sweet dishes (like cookies or bars that need texture), or in more savory dishes, such as a coating on chicken, or topping on the ever popular LDS "funeral potatoes."
Recipes should be posted by midnight Saturday. Happy cooking!